Preparation time: 25 minutes
Baking time: 20 minutes
 

For an even more delicious dish, add 30 g (1 oz.) grated Gruyere and 1 Tbsp. slivered almonds to the bread crumbs. Combine and sprinkle over the gratin.

1. Peel and slice the carrot.
2. Halve and seed the pepper.
3. Wash the cauliflower and separate into small florets.
4. Blanch the vegetables for 20 minutes in boiling salted water.
5. Preheat the oven to 180° C (350° F).
6. While the vegetables are cooking, combine the cream, eggs, olive oil, chopped chives and a little salt.
7. Drain the vegetables, transfer to a gratin dish and pour the cream mixture over top.
8. Mix the ras-el-hanout into the bread crumbs and sprinkle over the gratin.
9. Dot the top evenly with little cubes of butter.
10. Place in the oven and bake for about 20 minutes.